CHILEAN CHICKEN RECIPES

Name: Chilean Chicken
Prep time: 5 min
Cook time: 1 h 50 min
Total time: 1 h 55 min
Yield: 8 serving(s)
Ingredients: 2 lbs boneless skinless chicken breasts; 4 tablespoons olive oil; 2 medium onions, chopped; 2 -3 garlic cloves, minced; 1 green pepper, finely chopped; 1/2 cup Worcestershire sauce; 1 cup tomato paste; 1 cup honey; 2 teaspoons salt; 2 teaspoons dried basil; 1 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce; 4 tablespoons dry mustard; 3/4 cup chicken broth

CHILEAN CHICKEN RECIPE - FOOD.COM

Chilean Chicken Recipe - Food.com image

I needed a recipe for an ethnic dinner we were hosting for Chile. I ended up finding the main course on another web site. Everybody at the dinner thoroughly enjoyed it so I though I should share with everyone else in RecipeZaar. For my own tastes I cut back the honey abit & added a couple more spashes of hot sauce & worchestershire. I also used fresh herbs in place of some of the dried ones. Dish takes awhile to cook but I thought it was easy to make while I was preparing other dishes.

Total Time 1 hours 55 minutes

Prep Time 5 minutes

Cook Time 1 hours 50 minutes

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken breasts
4 tablespoons olive oil
2 medium onions, chopped
2 -3 garlic cloves, minced
1 green pepper, finely chopped
1/2 cup Worcestershire sauce
1 cup tomato paste
1 cup honey
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce
4 tablespoons dry mustard
3/4 cup chicken broth

Steps:

1. Preheat oven to 350°F
2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
4. Add broth and simmer another 15 minutes.
5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
6. Serve over rice.

Nutrition Facts : Calories 398.3, FatContent 10.1, SaturatedFatContent 1.5, CholesterolContent 65.8, SodiumContent 1159.4, CarbohydrateContent 50.5, FiberContent 3.2, SugarContent 42.5, ProteinContent 30.1

CHILEAN CHICKEN STEW | MARTHA STEWART

Chilean Chicken Stew | Martha Stewart image

This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.

Provided by Martha Stewart

Categories Chicken Recipes

Number Of Ingredients 9

Ingredients

1 chicken (3 to 4 pounds), cut into 10 pieces (or 10 drumsticks), trimmed of fat, some skin left on
1 medium onion, sliced
Coarse salt and freshly ground white pepper
4 medium russet potatoes (1 1/2 pounds), peeled and quartered
3/4 cup rice
1 (1 pound) piece pumpkin, peeled and cut into large chunks
4 ears yellow corn, shucked and cut crosswise into 3 pieces
1/2 pound (2 cups) green beans, trimmed and halved
2 tablespoons coarsely chopped fresh cilantro

Steps:

In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.

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